You’ll Need
For the Braise
8 chicken drumsticks
500g daikon or white turnip, cut into 2cm chunks
4 spring onions, cut into short lengths
25g fresh ginger, sliced
3 garlic cloves, crushed
2 whole star anise
250ml chicken stock
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp soft brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
Optional but dangerous
Steamed rice
Chilli oil
Shredded spring onion
Equipment
One 2-litre deep heatproof dish and foil
Method
Preheat your air fryer to 200°C.
Pat the drumsticks dry and air fry them in the basket for 10 minutes, turning once.
Put the daikon, spring onions, ginger, garlic and star anise in the heatproof dish.
Mix the stock, soy sauces, sugar, vinegar and sesame oil and pour it over.
Nestle the chicken on top, cover tightly with foil and air fry at 170°C for 35 minutes.
Remove the foil, turn the drumsticks through the liquor and air fry at 200°C for 8-10 minutes.
Check the thickest drumstick reaches 75°C and the daikon yields easily to a knife.
Rest for 5 minutes, discard the star anise and spoon the reduced liquor over the chicken.